Cook’s Illustrated Chocolate Chip Cookies

If you’re on the east coast, you understand the current weather conditions. If you’re not, let me tell you about the snow storm that came through the area. We got at least a foot of snow where I live. I had a relaxing morning until I had to head outside to help shovel the snow. It wasn’t fun at all since my parents’ driveway is probably the longest out of the neighborhood. I was quite exhausted after the intense snow shoveling workout, but was looking forward to the rest of my day since I planned to bake cookies. Okay, I know I never got around to posting the cookie recipe from my holiday post (it’s still in draft form), but here I am finally branching out with another favorite hobby of mine, baking.

There are probably a million recipes available for chocolate chip cookies. Everyone has their  favorite to-go or are on the search for one. I’ve done the Toll House version many times, but I’m always dissatisfied with the results (they come out flat). After much research and checking out the website, Foodgawker, I’ve become aware that there are some popular recipes around the web including this one. This was my first time using this recipe and I do like how they turned out. Plus I found them pretty easy to stir up.



1 3/4 cups all purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter, divided
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 bag of chocolate chips or chunks


1. Line 2 large baking sheets with parchment paper. Preheat oven to 325 degrees F.

2. Whisk the flour and baking soda together in a medium bowl and set aside. Whisk the sugar, brown sugar and salt together in small bowl and set aside.

3. Divide the butter and put 10 tablespoons into a skillet or saucepan. Put the remaining 4 tablespoons butter into a large heatproof bowl.

4. Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet or saucepan from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted.

5. Add the sugar and salt mixture plus the vanilla to the bowl with butter and whisk until fully incorporated. Add the egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.

6. Using a rubber spatula, stir in the flour mixture until just combined. Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.

7. Divide dough into 8 portions per cookie sheet. Arrange cookies 2 inches apart on the prepared baking sheets.

8.. Bake cookies one tray at a time with rack in middle position for 10 to 14 mintues until cookies are golden brown and still puffy. The edges should have begun to set but centers are still soft. Rotate the baking sheets halfway through baking.

9.. Transfer cookies to wire rack to cool. Then enjoy!

(recipe source from Marin Mama Cooks using Cook’s Illustrated recipe)


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